Cook Rice

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2 cups medium grain white rice

2 cups filtered water

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1. Rinse rice until water runs clear.

2. Cook rice with water in a rice cooker.

3. Spread rice on a baking sheet, cool, cover, and refrigerate overnight.

Make Fried Shallots

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3 cups vegetable oil

3 shallots, cut into ⅛” thick rounds

Kosher salt

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1. Heat oil and shallots in a wok over medium-high heat, stirring constantly.

2. Cook until shallots are golden brown and bubbling subsides.

3. Transfer shallots to paper towels, season with salt, and cool.

Prepare Wok

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3 Tbsp vegetable oil

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1. Heat oil in wok over medium-high heat until almost smoking.

2. Swirl oil and pour into a heatproof bowl. Discard oil after cooling.

3. Wipe out wok.

Cook Fried Rice

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3.5 Tbsp cold, smoked duck fat (optional)

4 cloves garlic, thinly sliced

2 shallots, finely diced

2 fresno chiles, finely diced

2 green onions, finely sliced

3 large eggs, whipped

Kosher salt

3-4 cups cold, cooked rice

2 tsp ground white pepper

2 tsp MSG

1 tsp galangal, peeled and grated

1 tsp toasted sesame oil

1 Tbsp Malaysian sambal

1 Tbsp sweet soy sauce

1.5 Tbsp double aged soy sauce

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1. Heat duck fat in wok over medium-high heat until rippling.

2. Add garlic, cook 30 seconds to 1 minute until toasting.

3. Stir in shallots, chiles, and green onions. Cook 2-3 minutes until softened.

4. Add eggs and salt. Cook until setting, then break up and cook through.

5. Stir in rice. Cook 2 minutes until toasted and warmed.

6. Sprinkle white pepper and MSG. Stir to combine.

7. Stir in galangal, sesame oil, sambal, sweet soy sauce, and double aged soy sauce until evenly distributed.

8. Remove from heat.

Serve

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Fried shallots

Green onions, sliced

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1. Plate fried rice.

2. Top with fried shallots and green onions.